This lemon blueberry pound cake is a dense and moist cake loaded with juicy blueberries and bright citrus flavor. Serve it for brunch, dessert or any time you’re craving something sweet!
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Buttery-Rich, Citrusy and Bursting with Blueberries
I’ll be honest here. This entire recipe was derived from my obsession with a certain spiral bundt cake pan. I was mesmerized by the glaze-on, glaze-off appeal, and I knew I needed a cake as stunning as the pan itself. Enter, lemon blueberry pound cake! When it comes to baked goods, lemon and blueberry is at the top of my list for the best flavor combo. But of course, I couldn’t make just any ol’ lemon blueberry cake.
For that perfect texture, I turned to my favorite duo: cream cheese and sour cream. Together, they create a pound cake that’s unbelievably moist and velvety, with just the right amount of tang. And because I believe every great lemon dessert should actually taste like lemon, I packed in plenty of fresh lemon zest and juice for a bold citrusy punch. And just when you think it can’t get any better, we finish it off with a tart lemon glaze that drapes over the top like a dream.
I love serving this lemon blueberry pound cake for brunch, dessert, or an afternoon coffee break—because honestly, there’s never a bad time for a slice. And if you’re as obsessed with lemon and blueberry as I am, don’t miss my Lemon Blueberry Scones, Easy Lemon Blueberry Galette, Glazed Lemon Loaf and Lemon Poppyseed Pancakes!
- Blueberries: You can use fresh or frozen blueberries for this recipe, but I prefer fresh for their firm, juicy texture. If you’re using frozen, don’t thaw them first—they’ll bleed into the batter and turn it purple. Either way, toss them with a little flour before folding them in to help keep them from sinking. Raspberries would be delicious, too!
- Lemon zest: This is the bright yellow, thinnest outer layer of a lemon, packed with fragrant citrus oils. This is where the bold lemon flavor comes from! I use a microplane to finely zest the lemon, making sure to only get the bright yellow part—not the bitter white pith underneath. Be sure to zest your lemon before juicing it.
- Butter: It should be softened but not melted. The easiest way to soften butter is to let it sit at room temperature for 30 to 45 minutes. If you’re short on time, cutting it into small cubes will help it soften faster.
- Cream cheese & sour cream: This duo is my go-to for making pound cake extra moist and tender. Make sure it’s fully softened so it blends smoothly with the butter.
- Eggs + 1 egg white: Whole eggs add richness, structure and moisture. The extra egg white helps lighten the cake’s texture so it doesn’t feel too dense.
- Pantry staples: You’ll also need all-purpose flour, granulated sugar, baking powder, baking soda, salt and vanilla extract.
- For the lemon glaze: You’ll need powdered sugar, freshly squeezed lemon juice and lemon zest. I recommend sifting the powdered sugar for a silky-smooth consistency. Again, remember to zest your lemon before juicing it. If you prefer a less tangy glaze (and for a less translucent appearance), you can swap the lemon juice for whole milk or heavy cream.
See the recipe card for full information on ingredients and quantities.
- Cream the butter, cream cheese and sugar. Beat them together until the mixture is light and creamy—this helps create air pockets that make the cake tender.
- Add the eggs and egg white one at a time, mixing well between each.
- Mix in the lemon zest and vanilla extract.
- Toss the blueberries with 2 tablespoons of flour.
- Alternate adding the dry ingredients and sour cream. Start and end with the flour mixture, mixing just until combined.
- Fold in the blueberries. Gently stir them in with a spatula to avoid crushing them.
- Bake in a greased and floured bundt pan. A 10-cup bundt pan works best. To prevent sticking, grease every nook and cranny, then dust with flour or use a baking spray with flour in it.
- Cool the cake for 10 minutes in the pan before inverting onto a rack.
- Make the glaze by whisking confectioners’ sugar, lemon juice and zest until smooth.
- Drizzle the lemon glaze over the cooled cake, then slice and serve!
Enjoy a slice alongside a cup of coffee or tea for an afternoon pick-me-up. Want to dress it up? Try it with a scoop of homemade no-churn vanilla ice cream, a dollop of whipped cream or a handful of fresh berries for an effortlessly elegant dessert. However you slice it, this blueberry lemon cake is proof that simple desserts are sometimes the best!
Common Pound Cake Mistakes (And How to Avoid Them!)
- Not measuring accurately. Pound cake is meant to be dense, but it should never be dry or crumbly. To get that perfect texture, use the fluff-and-scoop method when measuring flour—fluff the flour with a spoon, lightly spoon it into your measuring cup and level it off with a knife.
- Using cold ingredients. Let your butter, cream cheese, eggs and sour cream come to room temperature before mixing for a smoother, well-incorporated batter.
- Overmixing the batter. The more you mix, the more gluten develops and the tougher your cake will be. Stir just until the ingredients are combined for a tender crumb.
- Adding fruit without coating it in flour. Ever had all your fruit sink to the bottom of your cake? Tossing berries (or other mix-ins) with a little flour before folding them into the batter helps suspend them evenly throughout the cake, preventing that dreaded fruit pile-up at the bottom.
- Not greasing the pan well enough. Bundt pans can be tricky! Grease every single nook and cranny with butter or nonstick spray, then dust with flour to prevent sticking.
- Using the wrong type of pan. For this pound cake recipe, you’ll need a 10-cup bundt pan. I’ve never tested this recipe in a tube pan, so I can’t say with certainty what the results would be. And if you’re looking for a loaf-style cake, try my original cream cheese pound cake recipe instead!
- Removing the cake from the pan too soon. I know it’s tempting, but when it’s done baking, let the cake sit in the bundt pan for 10 minutes (no more, no less) before turning it out onto a wire rack. Removing it too soon can cause it to fall apart, while waiting too long can make it stick.
- Pouring the glaze on a warm cake. If the cake is still warm, the glaze will soak in rather than set on top. Let the cake cool completely before drizzling on that bright, citrusy glaze.
Storage Instructions
This blueberry pound cake is just as dreamy on day two (if it lasts that long!). If unglazed, store it in an airtight container at room temperature for up to 3 days. If glazed, or if you live in a humid climate, I recommend refrigerating it—just be sure to bring it to room temperature before serving for the best texture.
You can freeze it, too! I recommend doing so before adding the glaze. Wrap the whole cake or individual slices in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours. Glaze and enjoy! I love drizzling on the glaze, but if you’re leaning toward a breakfast-style treat, skip it and enjoy a thick slice with your morning coffee.
Ingredients
For the cake:
- 5 Tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups sugar
- 3 large eggs
- 1 large egg white
- 1 Tablespoon grated lemon zest
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
For the glaze:
- 1 1/4 cups confectioners’ sugar, sifted
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Make the cake:
- Preheat the oven to 350°F. Grease and flour a 10-inch (10-cup) bundt cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, cream cheese and sugar until smooth. Add the eggs and egg white, one at a time, beating well between each addition.
- Add the lemon zest and vanilla extract and beat until combined.
- Remove 2 tablespoons of flour from the 3 cups and add it to a small bowl along with the blueberries. Toss them together until the blueberries are well-coated in the flour then set them aside.
- Sift together the remaining flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the sour cream to the batter, beating between each addition. Using a spatula, fold in the blueberries then transfer the batter to the prepared cake pan. Bake the cake for 50 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting it onto a baking rack to cool completely. While the cake cools, prepare the glaze.
Make the glaze:
- In a small bowl, whisk together the sifted confectioners’ sugar, lemon juice and lemon zest until smooth.
- Once the cake has cooled completely, pour the glaze atop it. Slice and serve the cake.
Kelly’s Notes
- You can use fresh or frozen blueberries for this recipe, but I prefer fresh for their firm, juicy texture. If you’re using frozen, don’t thaw them first—they’ll bleed into the batter and turn it purple. Either way, toss them with a little flour before folding them in to help keep them from sinking. Raspberries would be delicious, too!
- If you prefer a less tangy glaze (and for a less translucent appearance), you can swap the lemon juice for whole milk or heavy cream.
- To store: If unglazed, store it in an airtight container at room temperature for up to 3 days. If glazed, or if you live in a humid climate, I recommend refrigerating it—just be sure to bring it to room temperature before serving for the best texture.
- To freeze: I recommend doing so before adding the glaze. Wrap the whole cake or individual slices in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours. Glaze and enjoy.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from Taste of Home.
Moist, perfectly dense and loaded with flavor! I’m enjoying a slice with my coffee right now :)
So glad you enjoyed it, Reece!
Very good-not too sweet. Will add a little more lemon zest and lemon juice to give more lemon flavor. Easy recipe to follow and everyone loved it. Thank you for a great recipe that I will use again.
So glad you enjoyed it, Carla!
Excellent Recipe. Easy, Beautiful and Delicious! Did not change a thing, except the type of bundt pan. Used an Autumn wreath bundt cake pan by Nordicware – it came out perfect.
I used frozen blueberries, rinsed them first, til the water ran clear.
I woiuld not change a thing, this recipe is a keeper!
Thank you so much
So glad you enjoyed the recipe, Ellen!
This recipe is an all time favorite! Easy and delicious! Thank you for sharing the recipe!
I’m so glad you enjoyed it, Theresa!
I made this cake for my brothers birthday! So rich and yummy! Everybody loved it!
Woohoo! I’m so thrilled you (and everyone!) enjoyed the cake, Teresa!
Amazing all round cake! This is dense and retains moisture. Almost melts in your mouth! Hot with butter in true southern fashion, or room temp it’s truly a perfect marriage of flavors!
I’m so, so thrilled you enjoyed the recipe, EL!
Got the cake in oven. It’s so late, will it be ok sitting out tonight and put glaze on it in the morning? We sleep with temp 67
Absolutely, Robbie!
I had trouble with the glaze but otherwise a wonderful cake. The glaze had this kind of bitter and off taste. The cake itself was moist, light, and just dreamy!!! Personally the best cake I’ve ever made per my family.
Thanks for your comment, Shannon! Not sure why the glaze would be bitter.
Too much zest?
I made this cake today and it turned out just like you said it would. I’ll be making this for the holidays. A great change of pace. Thank you so much for sharing…
You are so welcome, Gwen! I’m thrilled you enjoyed the recipe!
easy fast delicious ,love love love these recipes
I’m so thrilled you’ve been enjoying Just a Taste, Elaine!
loved it added basil and fresh pink lemon , the only problem it would not release from the pan. tasted great yes freeze the berries no sink or blown fruit
Hi Terry! Did you grease the pan and let it cool completely?
Can I leave out the blueberries? I want to make it with more of a lemon taste.
Sure!
I made this today, absolutely delicious!! Its a keeper for sure! Thank you!
You are so welcome, Barbara! I’m thrilled you enjoyed the recipe!
Any ideas for modifying this into cupcakes/muffins?
Hi Autumn – I’ve never made this recipe as muffins so unfortunately, I’m not sure the exact bake time or what the results would be. Let me know if you give it a shot!
Freeze your berries up until the last minute, add the flour, then gently fold them into the batter, they wouldn’t leave the blue streaks !
Great tip, Katie!
This pound cake was a Big hit ! It was awesome ! I’m going to try strawberries in place of blueberries and see how it is .
Strawberries would be delicious! I’m thrilled you enjoyed the recipe, Helen :)
Kelly I know what you mean about that cake pan. The first time I saw it I had to have it. Got it! Haven’t tried your recipe yet but I will.
I hope you enjoy the recipe, Denise!
This pound cake was so delicious and moist! I only wish I had a bundt pan as pretty as yours! :)
This cake is awesome!
Thrilled you enjoyed it, Martha!
I made this cake!! It was excellent. It was delicious that it was a hit
Thrilled you enjoyed the recipe, Megan!
Could cake flour be used en lieu of AP flour, baking soda and powder?
Hi Brenna! I haven’t tried that in this recipe so I’m not sure if that would work. Let me know if you give it a shot!
I’m a huge fan of blueberries and cream cheese and unfortunately it’s cousin – sour cream of which I eat by the spoonful!
Your pound cake is calling my name. I’ll definitely be trying this.
Haha! Agreed, Vicki! I hope you enjoy the recipe :)